Vegetable Upma with Peanuts
A wholesome and flavorful South Indian breakfast, quick to prepare.
⏱️ 25 min🍽️ Serves 1
🔥 280 kcal💪 9g protein🍚 38g carbs🥑 10g fat🌾 4g fibreper serving
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Ingredients
- 🍚1 ½ cup fine semolina (rava)
- 🧈2 tbsp ghee or oil
- ⚫½ tsp mustard seeds
- 🌿½ tsp cumin seeds
- 🥜¼ cup raw peanuts
- 🍃10 curry leaves
- 🧅1 onion, finely chopped
- 🥕½ cup mixed vegetables (carrots, peas, beans), finely chopped
- 🌶️1 green chili, slit
- 💧3 cup water
- 🧂1 tsp salt
- 🍋1 tbsp lemon juice
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- To prevent lumps, sprinkle the semolina slowly into the boiling water while continuously stirring with one hand.
- For softer upma, you can add an extra 1/4 cup of water. For a firmer texture, reduce it slightly.
- Experiment with different vegetables like bell peppers or potatoes for variety.
- Roasting the semolina well is key for a non-sticky and flavorful upma.
Method
- 1Heat a heavy-bottomed pan or kadai over medium heat. Add semolina and dry roast for 5-7 minutes until aromatic and lightly golden. Transfer to a bowl and set aside. Keep the pan on the stove.
- 2In the same pan, add ghee or oil. Once hot, add mustard seeds and let them splutter. Then add cumin seeds, peanuts, and curry leaves; sauté for 1-2 minutes until peanuts are lightly roasted.
- 3Add chopped onion and green chili. Sauté until the onion turns translucent, about 3-4 minutes.
- 4Stir in the mixed vegetables and cook for 3-5 minutes until they are slightly tender-crisp.
- 5Pour in the water and add salt. Bring the mixture to a rolling boil.
- 6Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps from forming. Reduce heat to low.
- 7Cover the pan and cook for 5-7 minutes, stirring occasionally, until all the water is absorbed and the upma is fluffy.
- 8Remove from heat, add lemon juice and chopped fresh coriander. Gently fluff with a fork.
- 9Serve hot, optionally with a dollop of ghee or coconut chutney.